Aromatic effect of fat and oxidized fat on a meat‐like model reaction system of cysteine and glucose

Yang, Zheng; Xie, Jianchun; Zhang, Ling; Du, Rong-Gui; Cao, Changchun; Wang, Meng; Acree, Terry E.; Sun, Baoguo

doi:10.1002/ffj.3248

Cited by 44 publications

(32 citation statements)

References 13 publications

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“…This might be due to the lower content of unsaturated fatty acids in palm oil, which had a lower rate of lipid oxidization and degradation reaction during frying. So that there would be less lipid degradation products against reducing sugars to react with the amino compounds during frying, which otherwise could favor the pathway to form some more furfural (caramel) and 2,5‐dimethyl‐4‐hydroxy‐3(2 H )‐furanone (caramel) from reducing sugars via the Maillard reaction, as shown in Table .…”

Section: Resultsmentioning

confidence: 99%

“…The fatty acids of frying oil were analyzed according to Yang et al . An Agilent 7890A/5975B gas chromatograph‐mass spectrometer (Agilent Technologies) with a capillary column CP‐Sil 88 (100 m × 0.2 mm × 0.25 μm, Agilent Technologies) was used.…”

Section: Methodsmentioning

confidence: 99%

“…However, regarding most of the compounds in Table 3, the isotopically labeled standards are unavailable for us. Thus, like our previous work [8][9][10]22 , concentrations of these odorants in Table 3 were accurately determined using an improved external standard method with aid of authentic flavor substances. Instead of peak areas of compounds, the ratios of peak areas of compounds versus that of the inserted Table 2) were also determined and taken into account in calculation of amounts of the odorants, 22 in order to correct errors due to the sample preparation procedure and the different composition of the matrices.…”

Section: Quantitation Of the Odorantsmentioning

confidence: 99%

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Key aroma compounds in Chinese fried food of youtiao

Zhao

Zhen³

et al. 2019

Flavour & Fragrance J

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Key aroma compounds in Chinese popular fried food of youtiao were characterized by solvent assisted flavor evaporation combined with gas chromatography‐mass spectrometry (GC‐MS) and aroma extract dilution analysis of gas chromatography‐olfactometry (AEDA/GC‐O), quantitation, and aroma recombination and omission. Four samples of youtiao fried with sunflower oil, soybean oil, rapeseed oil, and palm oil, respectively, differing in fatty acid composition, were selected to be investigated. A total of thirty‐five odorants were identified, among which twenty‐two odorants were quantitated by aid of authentic chemicals and with correction of recovery coefficients. Differences in odorants composition and aroma profile were observed among the four samples of youtiao fried with different oils. However, it was demonstrated in common thirteen compounds; that is, 3‐hydroxy‐2‐butanone, 3‐methylbutanal, furfural, 3‐(methylthio)propanal, 2‐furfurylthiol, phenylacetaldehyde, 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone, 2‐ethyl‐3,5‐dimethylpyrazine, 3‐ethyl‐2,5‐dimethylpyrazine, (E,E)‐2,4‐decadienal, 1‐octen‐3‐ol, (E,Z)‐2,6‐nonadienal, and (E)‐2‐nonenal contributed significantly to youtiao aroma. The work can provide some guidance to maintain the preferred youtiao flavor when modifying its preparation technology for safety concerns.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Quantitation Of the Odorantsmentioning

confidence: 99%

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Key aroma compounds in Chinese fried food of youtiao

Zhao

Zhen³

et al. 2019

Flavour & Fragrance J

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“…Most of them, i.e. the major part of the straight-chain hydrocarbons, aliphatic aldehydes, ketones and alcohols and alkylfurans, are presumably produced by lipid degradation (Resconi, Escudero, & Campo, 2013;Yang et al, 2015), which would have originated due to thermal oxidation during both patty cooking and head-space extraction of volatiles.…”

Section: Cooked Pattiesmentioning

confidence: 99%

Assessment of the antioxidant effect of astaxanthin in fresh, frozen and cooked lamb patties

Carballo

Caro

Andrés

et al. 2018

Food Research International

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Astaxanthin is a natural red carotene exerting a strong antioxidant action. The effect of this carotene on the oxidative stability of raw and cooked lamb patties was evaluated. Seven experimental treatments were included in this study depending on the antioxidants added, which are: no antioxidant added (control), 450 mg/kg of sodium metabisulphite, 500 mg/kg of sodium ascorbate, and 20 mg/kg, 40 mg/kg, 60 mg/kg and 80 mg/kg of astaxanthin. The raw patties were either refrigerated for up to 11 days or frozen for 3 months under aerobic conditions. Changes in thiobarbituric reactive substances (TBARS), instrumental colour, pH and Eh were determined in the refrigerated patties and TBARS in the frozen patties. Volatile compounds were determined in cooked patties and cholesterol oxides in both cooked and after cooking microwave reheated patties. The changes in TBARS of cooked patties during a four-day refrigerated storage were also studied. Compared to the control patties, the use of astaxanthin reduced the TBARS generation in a manner depending on the dose for both raw and cooked patties during storage (P < 0.05). Astaxanthin added at levels of 60 and/or 80 mg/kg showed a greater antioxidant effect than ascorbate and metabisulphite. The presence of astaxanthin, like that of ascorbate, decreased the oxysterols levels of cooked patties with regard to controls. The amount of volatiles released from the cooked patties was also reduced by astaxanthin. This effect was not observed for ascorbate or metabisulphite. Astaxanthin in lamb patties at levels of 60-80 mg/kg could improve raw and cooked lamb patty oxidative stability during refrigerated aerobic storage, protect their lipids against thermal degradation more than ascorbate and metabisulphite, and reduce oxysterols formation during cooking in a similar way to ascorbate.

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“…Moreover, the food industry is interested in creating synthetic flavors and aromas by combination of chemical compounds. As food additives, the meat-related flavor and sulfur aroma of foods is due to the presence of methionine and cysteine (McGorrin, 2011;Yang et al, 2015). For instance, methionine is used to enhance the soft flavor of potatoes (Di et al, 2003), and a combination of cysteine or methionine with reducing sugars creates a caramel smell (Zhang et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

Development of Lactococcus lactis Biosensors for Detection of Sulfur-Containing Amino Acids

et al. 2020

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The sulfur-containing amino acids methionine and cysteine play an important role in food industry. These amino acids are used to confer a sulfur smell or meat-related aroma to food products. Besides their use as food additives, methionine and cysteine participate in flavor formation in dairy fermentations. For instance, the characteristic aroma of Cheddar cheeses is derived from methionine. Therefore, bacterial strains with the ability to overproduce and secrete these amino acids are relevant for the food industry. In addition, the quantification of these compounds in food matrices is a laborious task that involves sample preparation and specific analytical methods such as high-performance liquid chromatography. The ability of bacteria to naturally sense metabolites has successfully been exploited to develop biosensors. The presence of a specific metabolite is sensed by the biosensors, and it is subsequently translated into the expression of one or more reporter genes. In this study we aim to develop biosensors to detect methionine and cysteine, which are produced and secreted by wild-type Lactococcus lactis strains. We employed two strategies to create L. lactis biosensors, the first one is based on the methionine auxotrophy of this bacterium and the second strategy is based on a cysteine-responsive promoter. The characterization of the biosensors showed their specific response to the presence of these amino acids. Subsequently, we applied the methionine biosensor to quantify the presence of methionine in bacterial supernatants of wild-type L. lactis that naturally secretes methionine to benchmark the performance of our biosensors. The methionine biosensor responded linearly to the amounts of methionine present in the bacterial supernatants, i.e., the increases in the biosensor cell densities were proportional to the amounts of methionine present in the supernatants. The biosensors developed in this study tackle the limitations of amino acid quantification and the selection of strains with secretion of amino acids. These biosensors may eventually be used for screening of engineered strains to increase methionine and cysteine production, and may facilitate the detection of these amino acids in complex food matrices.

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Aromatic effect of fat and oxidized fat on a meat‐like model reaction system of cysteine and glucose

Cited by 44 publications

References 13 publications

Key aroma compounds in Chinese fried food of youtiao

Key aroma compounds in Chinese fried food of youtiao

Assessment of the antioxidant effect of astaxanthin in fresh, frozen and cooked lamb patties

Development of Lactococcus lactis Biosensors for Detection of Sulfur-Containing Amino Acids

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